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Chicken and vegetable casserole
6 half chicken breasts, bone in (3 – 4 lbs, 1.4
– 1.8g)
1/4 tsp. (1.5 ml) paprika
1 tsp. (5 ml) salt
1/4 (1.5 ml) white pepper
2 tsp. (10 ml) chicken stock powder
2 cups (500 ml) mushrooms, sliced
1 small onion, small dice
1 cup (250 ml) small baby carrots
3/4 cup (180 ml) white grape juice
1/2 cup (125 ml) evaporated milk
2 tbsp. (30 ml) cornstarch
Remove skin from chicken. Mix the paprika,
salt and pepper together. Sprinkle on
chicken. Place chicken in ceramic casserole.
Add chicken stock powder, mushrooms and
onion. Pour white grape juice over top. Do
not stir. Cover and cook on high for 2-1/2 to
3 hours. Remove chicken and vegetables
and keep warm. In a small pot combine
evaporated milk and cornstarch until smooth.
Gradually stir in 2 cups of the cooking liquid.
Stir over medium heat until mixture comes to
a boil and thickens. Serve with chicken and
vegetables.
Recipes
Beef pot
3 lb. (1.4 kg.) pot roast
1 tsp. (5 ml) vegetable oil
1-1/2 tsp. (8 ml) salt
1/4 tsp. (1.2 ml) pepper
4 apples, cored and cut in large chunks
1 onion, sliced
1/2 cup (125 ml) apple juice
3 tbsp. (45 ml) flour
3 tbsp. (45 ml) water
Trim excess fat from roast and coat meat
with oil. Sprinkle with salt and pepper. Place
apples and onions in the bottom of the
ceramic casserole, then place roast on top of
mixture. Pour in apple juice. Cover and cook
on low setting for 8 – 10 hours. Remove the
roast. Make a paste with the flour and water
and stir into the dripping in the ceramic
casserole to make the gravy and cook until
thickened. Slice the roast and serve with
gravy.
Chili
2 lbs. (900 g) ground beef
2 cans kidney beans, washed and drained
1 large can tomatoes, drained
2 onions, large dice
1 green pepper, large dice
2 garlic cloves, peeled and minced
2 tbsp. (30 ml) chili powder
1 tsp. (5 ml) cumin
1 tsp. (5 ml) pepper
1/2 tsp. (3 ml) salt
In a large skillet, brown the ground beef and
drain the fat.
Add all ingredients into the ceramic
casserole and stir. Cover and cook on low
for 9-10 hours.
Baked beans
2 cans white beans
1/3 cup (85 ml) molasses
1/4 cup (60 ml) light brown sugar
1 onion, diced
1 tbsp. (15 ml) mustard
1/2 tsp. (3 ml) salt
Rinse beans. Combine all ingredients in the
ceramic casserole and cook on medium for 7
hours or until beans are tender.
Chicken noodle soup
3 lbs. (1.4 kg) chicken, cut up
2qts.(2L) water
1 tbsp. (15 ml) salt
1/2 tsp. (3 ml) pepper
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 bay leaf
1/3 cup (85 ml) parsley
6 oz. (140 g) small pasta noodles
Place all ingredients except the noodles in
the ceramic casserole. Cover and cook on
low for 7 hours. Remove the chicken, and
pull meat from the bones. Discard bones and
cut chicken into bit size pieces. Return
chicken to broth and add the noodles. Cook
for 30 minutes on high. Remove bay leaf and
serve.